Thalias Hospitality

Thalias Logo 100
RESERVE

Culinary Blog

LifeStyle & Phnom Penh: TheCommune, brand new haven of serenity and greenery in Toul Kork district

by

Ideally located in the fast-growing Toul Kork district of Phnom Penh, TheCommune is a mixed-use development featuring shops, restaurants, offices and residential properties. Built around a vast central courtyard surrounded by giant trees, The Commune offers a unique concept based on a contemporary design that is also environmentally friendly. TheCommune at Toul Kork   Meaning “soil hill” in Khmer, Toul Kork is an exciting new residential suburb to the north-west of the centre of Phnom Penh. It is becoming increasingly popular. Now considered as Phnom Penh’s second most fashionable residential area after Chamkarmon, Toul Kork is particularly well-known for its considerable development in recent years. Indeed, Toul Kork is booming as the number of villas and boreys is increasing, and with them, so is the number of businesses, shops, luxury residences and office complexes.  Thanks to its growing attractiveness, many Cambodian families are now choosing this charming suburb as their new home. What’s more, land values are still affordable compared with those in BKK, for example, making it an even more attractive option. In recent years, the number of mixed-use developments has increased significantly in this part of the capital. These include the Gateway, TK Square and the amazing Phnom Penh City Centre (PPCC), and of course one of the most recent, TheCommune.   TheCommune project  TheCommune is an amazing place to live and work. Its unique, mixed-use infrastructure offers a superb campus-style environment thanks to a unique concept built around a modern design, a central courtyard planted with trees, and integrated facilities and services (shops, upmarket serviced flats, parking and a large catchment area).  Although the original brief called for a high-density tower, the developers eventually decided to create a complex of six smaller buildings that better reflect the traditional design of the Cambodian city. Here, TheCommune preserves a unique traditional yet contemporary profile while investing in the birth of a neighbourhood with community ambitions. Each unit is surrounded by wooden glazing and louvres, another nod to local ingenuity, allowing each resident to adjust their ‘privacy level’ and ventilation. Furthermore, the expansive open spaces and community spirit that prevail here facilitate the celebration of traditional events in the Khmer calendar in a convivial atmosphere. For instance, the New Year’s Eve event, which was a resounding success last April, exemplifies this.  Khmer tradition in a contemporary tree-lined space  The circular layout of this amazing project is inspired by traditional Cambodian villages and is built around a central courtyard surrounded by fruit trees. This fantastic communal space is a breath of fresh air in the world of large tower blocks, breaking down the impression of anonymous corridors and making residents feel at home. At The Commune, every resident comes home to a calm and friendly atmosphere through this huge open courtyard surrounded by shops, cafés and restaurants. Since its opening, TheCommune has been absolutely flying off the shelves with locals and expats alike, thanks to its huge reception area and one-of-a-kind charm! A wonderful escape for those who crave calm after a day in the vibrant heart of Phnom Penh.  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Malis & Recipe : Famous and traditional Khmer Prahok Ktis

by

This incredible dish is made with Cambodian fermented fish, kroeng, minced pork, pea eggplant, chili and coconut milk. It’s a true signature Malis dish, served fresh with crispy vegetable and rice crackers. This Malis recipe is truly unique and we highly recommend trying it in our beautiful venue! However, if you’re the kind of person who loves to cook and try new recipes, especially those that are a little bit different, you can absolutely make a prahok in your kitchen with a little patience and attention to detail. There are so many incredible recipes for prahok, this amazing fermented fish paste that is so popular in Cambodia! For those who like spicy dishes that are a little more sophisticated than the simple prahok made with fish, a little brisket and eggs, here is a recipe for prahok ktiss, a more difficult dish but so delicious! The proportions and ingredients are given as a guide, so you can adjust them to suit your own tastes! This recipe is perfect for two to three people! Ingredients  200 grams fish brine  500 grams pork belly  200 grams Prahok (available in all markets)  100 grams dried prawns  600 ml coconut milk  5 grams lemongrass  100 grams red chillies  5 grams garlic  200 grams tamarind  200 grams sugar  1 teaspoon salt  Assorted fresh vegetables: green beans, aubergine, cucumber and others to taste  Preparation  Crush the fish and prawns into crumbs with a pestle.  Mix the prawns and fish together and leave to rest.  Cut the pork into pieces  Clean the chillies and crush in a pestle with the lemongrass  Mix the water with the ripe tamarind and collect the juice  Fry the chillies  Cook 300 ml of coconut milk, add the chillies and stir gently, leaving the mixture to cook over a medium heat.  Add the pork to the mixture, stir gently and leave to cook.  Add the prawns and fish to the mixture  Stir until the mixture is smooth, then add the Prahok  Add sugar and salt and add 300 ml coconut milk and leave to cook moderately for 10 minutes.  Add the tamarind juice and cook for a further five minutes.  Serve with white rice and a selection of fresh, uncooked vegetables  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Malis : Experience Living Khmer cuisine. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Khéma Pasteur & Chan Sopheak: “Every day, each customer, a new and beautiful story”

by

Former student at the NGO Pour un Sourire d’Enfant, Chan Sopheak reminds us that the road to success can sometimes be long and full of pitfalls, but that “nothing is impossible”. Born into a large, modest family, the 34-year-old Cambodian is now the manager of the Khéma Pasteur restaurant in Phnom Penh. For him, his job is a real passion. In his spare time, Sopheak researches the web to acquire new notions about menu creation and design in general. He’s a true enthusiast! “During my studies, I used to walk around the city and see what was going on in restaurants. “I didn’t necessarily know the jobs of the people who worked there, but I loved admiring the way they expressed themselves to the customers and the art of serving,” he shares with a smile. On his days off, when he’s not playing football with his former classmates, he gets on his bike and ventures out on the trails of Oudong mountain or along the roads of Kirirom.  A challenging but rewarding childhood  Chan Sopheak’s childhood was a challenging one, but it also taught him many valuable lessons. He worked as a ragpicker with his six brothers and sister on the site of the old landfill site in the Steung Meanchey district, where he lived with his whole family. Every day, he would fill his bag with rubbish to collect a few thousand riels, which he used to provide for his family.  In 2000, I was working on the landfill and I was lucky enough to meet Papi and Mamie, the founders of the Association pour un sourire d’enfant (PSE).  “When the landfill was closed by the authorities in 2009, we were still collecting waste, but this time in the capital, near the Wat Phnom roundabout. I remember the day I was sitting on a bench with my brother and saw a Cambodian man conversing in English with some foreigners, opposite the Sunway hotel. It was incredible! I didn’t understand what he was talking about, but I was in awe of his incredible ability to communicate in a foreign language!”  Back in the classroom, the teachers really helped me to learn the language, which has helped me a lot on my way to my current job,” he recounts with a smile. The young Cambodian studied at PSE for 12 years and chose the tourism and catering school route, which was the perfect fit for him. Sopheak had the incredible opportunity to complete several work placements at the Lotus Blanc, the NGO’s former training restaurant. The Khéma trigger    After graduating, Sopheak landed two jobs. He was thrilled to be working at Samba Brazilian Steak House during the day and at T-Bone Steak Box in the evening. For him, it was an incredible experience that allowed him to learn new skills thanks to the interaction with staff from different backgrounds.  In June 2014, he left to join the Thalias Group, where he took up the position of supervisor at the former Khéma Bassac, then located at Aeon Mall I. His role was to control service operations and daily tasks essential to the smooth running of the establishment, which was a great opportunity for him. He was also in charge of managing the wine stock, which was a real highlight of the role. Not long after that, he joined Khéma Rue Pasteur as an assistant. He was really inspired by the work and exemplary attitude of Lina Hak, who was in charge of Khéma at the time. He wanted to become a manager of the restaurant, so he was really excited to be able to learn from her.   “At the beginning, I was constantly taking notes to improve communication with the various departments and, of course, with the customers. Sopheak spent six incredible years rising through the ranks before taking up the position of restaurant manager. He says he is passionate about his work and never gets bored. “Thalias offers both internal and external training, which is great because it means I can develop my skills in different ways.’ There’s no such thing as routine! Every day I discover new aspects of the business, I deal with problems that are sometimes unexpected, so I’m constantly learning new skills!”  Going the extra mile  Sopheak is full of optimism about the future, despite having faced a few challenges along the way. He says, “During my career, I’ve met a lot of very different people and we don’t necessarily think in the same way, but that’s what makes life interesting!“ So you get to adapt to everyone and find a way of communicating without it affecting your work or your relationships – how cool is that? “Today, I absolutely love interacting with the people around me! That’s why I chose this sector. When I see all these people in the establishment, employees and customers, I feel so happy! ”.   Gastronomy is a rigorous discipline that is not always easy to master, and Sopheak is embracing the challenge: “When Khéma opened on Rue Pasteur, there were a lot of foreigners coming to eat. So we decided to change our menu to attract more Cambodians and give them the opportunity to discover French products such as cheeses, charcuterie and wines. Now, 80% of our clientèle are Cambodians, so our menu has evolved really well, satisfying local tastes while continuing to offer Western dishes. When asked about his future plans, Sopheak is full of ambition. He says, “One day, I’d like to be in charge of the different Khemas and in turn train the younger generations ”. And finally, he says he also wants to teach the children of the PSE association to “help them reach new horizons and pursue their dreams”.  His Made In Khéma recommendations   If you walk through the doors of Khéma Pasteur and would like to try one of his favourite dishes, you’re in for a treat!  For breakfast, he loves to enjoy “Eggs Royale”, poached eggs with salmon gravlax accompanied by a toasted muffin topped with a creamy hollandaise sauce.  For lunch, … Read more

Interview & Thalias : Stefan Preese, Topaz TheCommune, a “French haute cuisine restaurant with Cambodian inspiration”

by

Stefan, Project Manager at Thalias Hospitality, discusses his latest project, Topaz TheCommune: a French haute cuisine restaurant located in Toul Kork Tell us about your background I have extensive experience in construction, project management and design for hotels and restaurants. I came in Cambodia 31 years ago and I also worked in Thailand and Singapore in the same field. My first project with Thalias was Malis Siem Reap, and my last is Topaz TheCommune.   How long did the project Topaz TheCommune take?   The design process began in 2022 and ended in December 2023. The first step was a consultation with the contractors to ensure we were achieving the desired outcome within the set budget through effective value engineering. How many people were involved, including contractors?  The main contractor for this project is Redfurnesse. They specialize in high-end interior fit-out in Cambodia for 30 years. In addition, we had a MEP contractor, kitchen specialists (cold room, inox and equipment suppliers), furniture and IT suppliers. There were eight contractors in total.   Did the project face any challenges?  Every project has challenges. Topaz TheCommune was an enjoyable challenge, because we had to build everything from scratch on a blank canvas.   What was the initial idea for this project?   We are delighted with Topaz Norodom, but we wanted to take it to the next level. We wanted to take Topaz Norodom and make it more elegant and refined. Topaz TheCommune is an evolution, a step forward.  Tell us about your design perspective  The design is intended to create Topaz TheCommune as an extension of someone’s house, with a distinctive wooden framework reminiscent of traditional homes. This includes dark fine wood grains, concave wood and a herringbone wooden floor. We designed two walls to make our place unique – in a meeting room and on the entrance of the restaurant. We used texture spray paint with an olive tree sculpture made with cement. Regarding the restaurant, for the comfort of our guests, we have installed smart lighting and custom 100% wool Axminster carpets. Each room has custom made furniture and double glazing to save on energy consumption. One of the Topaz signature is our BERNARDAUD plates, which are porcelain made in France.  How many dining rooms are there?  The Commune has three dining areas: the Burgundy Room, Champagne room, and Alsace room. Saint-Emilion is our exclusive wine room for special occasion. Each room can be set up with many possibilities as a dining room, conference room or meeting room. In the top of that, we arrange a large and comfortable lounge area. Our wine cellar is set up in a very inspiring space, which we named “Saint-Emilion”. Our sommelier, Seyha HAK, who is one of the best in Cambodia, is here to guide you in your wine experience. This cellar is for wine education and customers can see, taste, and then buy the bottles at their own pace in a comfortable lounge with expert advice and recommendations from our sommelier. This is an original concept intended to educate the next generation of wine lovers.  What inspired you to draw upon Khmer culture for this project?  Our décor is heavily influenced by the beauty of Khmer culture. At the entrance, you’ll be greeted by a unique design inspired by the graceful hand gestures of the Apsara dancers, a key part of Kbach Angkor performances. This design reflects the spirit of the Topaz brand logo, with the movement of the hand that represents the word “flower” in Apsara dance. The hand Step into the Champagne room and discover another cultural creation! Here, our design draws inspiration from the impressive stone carvings that adorn the walls of Angkor Wat, Angkor Thom, and Bayon Temple. These carvings depict various aspects of life during the Khmer empire: Grand buildings: Representing the power and wealth of the Khmer people. A kitchen scene: Offering a glimpse into everyday life for ordinary people. The tree of birds: A symbolic image of nature’s abundance. By incorporating these cultural elements, we create a beautiful connection between the rich history of Khmer culture and the values of the Topaz brand.   For the Cambodian aspect, it’s a generational talent. Topaz is dedicated to bringing excellence to the next generation of young chefs, managers, and team players. This may be close to the perfection quest of magnificent Cambodian traditional dancers, whose hands motions are close to perfection. “Finally, it’s a French restaurant with a distinct Cambodian je ne sais quoi.”  Finally, are you fully satisfied with this project?  I am extremely satisfied. We’re just finalising a few details, but I’m proud to say this is a great accomplishment. It’s not just about the design; it’s also about following the move of Topaz and how this famous brand sublimates French haute cuisine today and takes great care of his customers. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks. Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Phnom Penh & Gastronomy: Did you ever try the famous lobster bisque from Khéma ?

by

If you’re looking for a French and unique culinary experience, look no further than Khéma! Phnom Penh is now home to a rich and diverse gastronomic scene, offering a feast for the senses and a journey into the heart of local and western cuisine. Today we tried the Lobster bisque, made in Khéma, a deliciously refined and gourmandise dish.  A menu with the sounds of traditional and refined French gastronomy, it is under the subdued lights and surrounded by the colourful Happy Steff paintings of Khéma Pasteur that you will enjoy this unique lobster bisque in the capital. The word bisque has a fascinating history, dating back to the 17th century. It is thought to have originated in the northern Spanish province of Vizcaya, where it represented a soup made from pieces of shellfish, called “bisco” in Provençal.  In reference to the two different ways in which this soup is cooked, the prefix “bis” means two, which is pretty cool! The shellfish are first cooked over a high heat in their shells, then simmered in white wine with aromatic herbs.    With its sunny brick colour, Khéma Pasteur’s lobster bisque is a real treat! It surprises and warms the palate with every bite. The incredible Made In Khéma bisque is prepared with the freshest local lobster and is available in a variety of ways. It is cooked with white wine and tomato purée, and with it, a gourmet, melt-in-the-mouth ravioli pancake. And it’s served with a slice of deliciously cheesy, seafood-filled au gratin bread! So, for a cosy evening or a lively lunch, in a colourful setting and warm atmosphere with smiling, passionate staff, the lobster bisque at Khéma Pasteur is the dish to choose from the menu at least once!  Engage with Us   Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Make a Reservation at any Khéma with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website     

Bon appétit: Treat yourself to a truly delightful Business Lunch experience at Topaz The Commune

by

Just a few steps up from The Commune in Toul Kork, the Topaz TheCommune restaurant offers a genuine invitation to refined French cuisine. With its blend of traditional gastronomy, elegance and vegetarian options, TheCommune is very much in tune with the times, with creative menus that retain the codes of French gastronomy.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion. This time, we tried two incredible dishes from the business lunch that the establishment offers every day for a modest sum, with options ranging from only 25 to 33 US dollars.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion  This deliciously mild steamed white fish is both comforting and gourmet thanks to its incredible seafood gratin, which goes perfectly with the fish fillet while adding a touch of finesse to every lippée.      The fish is absolutely melt-in-the-mouth delicious, and it’s accompanied by a few small spring vegetables, carrots, onions, celery and mushrooms, all topped with a green herb emulsion. The dish is finished off perfectly with a red pepper sauce that has an almost sweet flavour, making it a truly delicious combination.  Chocolate mango banana crêpe with light chocolate cream and vanilla ice cream  The origins of the crêpe    The crêpe has a fascinating history, dating back to ancient times when it was already a popular dish. In ancient times, the Greeks and Romans loved to prepare pancakes made from wheat, barley or millet flour, often topped with honey or fromage frais! In ancient Greece, pancakes were even used in religious offerings and cooked on altars in honour of the gods – how incredible is that? The Romans, for their part, offered pancakes during celebrations of fertility and prosperity, such as the “festival of Lupercalia”. But the world over, the pancake is regarded as a symbolic food, as in China with the “spring pancake” and its round shape symbolising union and fullness to celebrate the arrival of spring, called “linchun”!  Although pancakes were mainly savoury, sweet pancakes gained in popularity, having been a favourite dish at the King’s Court. Over time, recipes for sweet and savoury crêpes have evolved, and they’ve only gotten better! Their popularity continues to grow, like that of Topaz TheCommune, which is unique, light, and comforting.  The elegant and refined crêpe Made In Topaz TheCommune  This stylish chocolate crêpe roll is a real treat! It’s packed with finesse and is sure to delight your taste buds. Then, on top of this fruity, balanced mango-banana jelly, the combination of their sugars becomes one – a truly delicious experience!  The crêpe is made softer by the freshness of the ice cream and the strength of the vanilla flavour, giving rise to a perfect balance between the crêpe and the fruit. It’s a delightfully delicate and sophisticated combination!  Topaz The Commune is the perfect place to discover delicious new tastes. Its innovative flavours will delight the taste buds and its unique setting will delight the eye. It’s the place to go for excellence! And at prices that are simply unbeatable for such high-quality cuisine!  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

The sommelier’s corner with Seyha HAK from Topaz TheCommune

by

Seyha HAK, 37, sommelier at Topaz TheCommune, has been with the Thalias group since 2006. After completing his secondary education, he started at Restaurant Malis in Phnom Penh as a steward, before moving on to become a barman and bar supervisor.   In 2013, he began to learn the secrets of wine and in 2014, he became the first sommelier specialising in Champagne wines in the Kingdom of Cambodia, following a fine victory in a regional competition.  With the Cambodian Sommelier Association   Currently Secretary General of the Cambodia Sommelier Association (CSA), he is passionate about changing the way wine is seen in Cambodia, particularly in view of the rapid development of the Kingdom with its many restaurants and luxury hotels. It is therefore very important for him to know the different histories of wine and to promote the collective work of the association, so that he can recommend them according to the different demands of the clientèle, but also in terms of their associations with various dishes.  A true passion for wine   In 2013, Thalias group imported a lot of new and quality wine, and it was a real game-changer for Seyha. Thanks to the knowledge and encouragement of Mr Arnaud DARC and his father, he has been able to constantly develop his approach to wine and his desire to become a sommelier.  “They taught me how to appreciate and understand wine in a way that I never thought possible! Every day, I practised and every day, I still try to be better by testing different wines in order to recognise and understand them. It’s so exciting, I learned so much about wine with Mr Arnaud and Papa DARC ”, he says with a smile.   The incredible uniqueness of Château Margaux 2012  Seyha chose to introduce us to the incredible Premier grand cru classé en 1855, Château Margaux, which is a truly unique wine from the Médoc wine region (Bordeaux) and one of the top five recognised estates alongside Château Lafite, Château Latour, Château Rothschild and Château Haut-Brion.   It’s a one-of-a-kind, multi-faceted wine that could also be called a “lady wine”! Château Margaux 2012 is a wine that defies expectations. Its lightness is its greatest asset, making it an appealing choice for those who appreciate a wine with a rich bouquet of black fruits, red fruits, laurel and cedar. Its unique red colour reflects elegance, softness and harmony, making it a wine that is sure to delight. For four centuries, the exceptional Château Margaux has been recognised as one of the world’s greatest and rarest wines, thanks to its delicate floral notes.   Pairing  The perfect match between Khmer culinary style and French gastronomy: Château Margaux 2012 According to Seyha, this wine is the ideal partner for both the French gastronomy of Topaz TheCommune and local Khmer meals.   This red wine is a natural sublime accompaniment to red meat, particularly top-quality beef, but also to a starter, such as Topaz TheCommune’s Jambon Pata Negra, the best jamón ibérico in the world, which is sublimely melt-in-the-mouth tasty.  When it comes to Khmer cuisine, he would pair this wine with his family and enjoy it with local Khmer beef, lock lak with a spicy sauce, or beef with kroeung, a mixture of spices forming a paste, with a papaya salad.    His ambition with the Topaz TheCommune wine cellar  According to Seyha, it’s incredible how much the Cambodian community of wine lovers has grown in the past 10 years! They’ve gone from knowing nothing about wines to being truly interested in them. They’re now familiar with all kinds of wines, not just the big names. Now, the Kingdom’s gourmets are taking a greater interest, thanks in particular to restaurant associations and social networks. With more than 200 references of French wines, as well as Australian, Italian, Argentinian and Chilean wines, the aim of the Topaz TheCommune wine cellar is to promote the uniqueness of each wine and, above all, to pass on valuable knowledge to customers. “I sincerely hope that, in the future, Cambodians will be more open to the art of wine tasting and that they will learn from our experience at Topaz TheCommune ”, Seyha concludes with a smile. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website     

In the kitchen &Topaz TheCommune: Sous-chef Sreyneath PECH, showing creativity and mastering challenges.

by

Sreyneath PECH is the sous-chef at Topaz TheCommune, a position with many responsibilities for three months now. This is a strategic position, essential for the smooth running of operations.  The role of the sous-chef A sous-chef is considered to be the second-in-command of a kitchen, reporting directly to the head chef. Sreyneath is responsible for preparing and presenting the food on the plate, maintaining order within her team, training new staff, drawing up the work schedule and ensuring that all dishes served to customers meet the strictest standards. The sous-chef is also responsible for overseeing the maintenance of all kitchen equipment, which requires a thorough knowledge of the use of all kitchen appliances and instruments. Sreyneath is also responsible for staff discipline and for preparing guidelines to encourage her staff to follow the basic rules and motivate them to work efficiently. She must ensure that downtime is used for preparation, cleaning and other kitchen tasks, and is also responsible for the inventory and tasting of menus, while ensuring that safety measures and health regulations are complied with to guarantee a safe and clean working environment.  Sous-chef Sreyneath  After studying Food and Beverage for a year at the Faculty of Tourism and Hospitality (NPIC), she joined the Thalias Group at Topaz Norodom in 2012 as a commis de cuisine and then sous-chef in the same restaurant. Sreyneath is passionate about cooking and believes the Thalias Hospitality Group is the best environment in which to learn and grow in the world of quality cuisine. Topaz The Commune is undoubtedly an incredible experience for creating and developing. In the field, creativity and challenges    Sreyneath PECH works closely with Executive Chef Phyra HEM, acting as the latter’s right-hand man and driving force for all the teams. New, creative and supervisory, Sreyneath PECH confidently navigates between the preparation of dishes, final supervision and encourages teamwork within the various kitchen preparation stations. This is her chance to share her knowledge and be a driving force behind the creation of dishes for new menus. In contrast to her previous roles, where she was responsible for a specific kitchen section, at Topaz TheCommune, Sreyneath PECH can apply her knowledge across the entire kitchen with responsibility and organisation. The Sous-Chef supervises the kitchen staff, regardless of their position.   Behind the stove, between know-how and gastronomic techniques  At Topaz TheCommune, the kitchen worktops are organised by type of dish (starter, main course and dessert). Each culinary proposal on the menu has its own uniqueness, its own codes and its own challenges. On a personal note, she says she really enjoys working on the Niçoise salad, a very well-known dish that requires a certain technique. As for the main course, she says she loves working with filet mignon with morel sauce (tenderloin with morel sauce). She believes that each new dish tells a story to the customers and takes them on a unique culinary experience. In the luxury restaurant business, that’s absolutely crucial.  Topaz TheCommune, a place that creates opportunities  Topaz TheCommune is a genuine motivation for all its employees and managers to take up challenges, increase and pass on knowledge, and become an essential cog in the smooth running of the service. It’s a real driving force for customer satisfaction and career development. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

The Rich Tapestry of Khmer Cuisine

by

(By Arnaud Darc) Khmer cuisine, the heart and soul of Cambodia, is a culinary treasure trove that reflects the country’s rich history and cultural diversity. It’s a cuisine that resonates with flavors, textures, and aromas that tell stories of ancient traditions and modern innovations. As you explore the streets of Phnom Penh or the vibrant markets of Siem Reap, the essence of Khmer food invites you to indulge in a sensory journey unlike any other. A Glimpse into History Khmer cuisine dates back to the age of the Angkor Empire, around the 9th to 15th centuries. The royal chefs of Angkor Wat, the largest religious monument in the world, were known for their elaborate feasts that combined local ingredients with exotic spices brought in by traders. The influence of Indian, Chinese, and Thai cuisines is evident, yet Khmer food has managed to carve out its unique identity. One of my fondest memories is visiting the bustling Psar Chas (Old Market) in Siem Reap. The market, a cacophony of sounds and sights, offers a true taste of Cambodia. From the rich, aromatic curries to the crisp and tangy salads, every stall tells a story. I remember being captivated by the vendor preparing Amok, a traditional fish curry steamed in banana leaves. The creamy coconut milk combined with fragrant kroeung (a spice paste) was a revelation – a perfect harmony of flavors that danced on my palate. Characteristics and Singularities Khmer cuisine is characterized by its bold flavors and the use of fresh, local ingredients. Rice is a staple, often accompanied by an array of dishes that showcase the country’s agricultural bounty. Fish and seafood are prominent, thanks to the abundant waters of the Mekong River and Tonle Sap Lake. One of the defining features of Khmer food is the use of prahok, a fermented fish paste that adds a distinctive depth of flavor to many dishes. It might be an acquired taste for some, but once you get past the initial pungency, it opens up a world of umami richness. Unlike its Thai neighbor, which is known for its fiery heat, Khmer cuisine tends to be milder, focusing more on the balance of flavors. The sweetness from palm sugar, the sourness from tamarind and lime, the saltiness from fish sauce, and the bitterness from certain herbs create a complex but harmonious palate. Unique Dishes Among the many unique dishes, a few stand out as quintessentially Khmer: Amok Trey: This iconic dish is a must-try. The fish is marinated in kroeung and coconut milk, then steamed in banana leaves. The result is a delicate, custard-like consistency that melts in your mouth. Samlor Korko: Often referred to as the “stirring pot,” this hearty soup includes a mix of vegetables, meats, and kroeung. It’s a comforting dish that showcases the versatility of Khmer cooking. Bai Sach Chrouk: A popular breakfast dish, it features thinly sliced pork marinated in coconut milk and garlic, grilled to perfection and served with rice and pickled vegetables. Differentiation from Neighbors While Cambodian food shares similarities with its Southeast Asian neighbors, it stands out in several ways. Thai cuisine is known for its liberal use of chilies, while Vietnamese dishes often feature fresh herbs and clear broths. Khmer cuisine, on the other hand, focuses on creating depth and balance with fewer ingredients. A stroll through the night markets of Phnom Penh offers a culinary adventure that highlights these differences. You might find Lok Lak, a stir-fried beef dish served with a tangy lime and pepper dipping sauce, which reflects French colonial influences. Nearby, you can savor Nom Banh Chok, a beloved breakfast noodle dish with a green fish curry that is distinctly Khmer. Malis Restaurant: A Modern Tribute Malis Restaurant in Phnom Penh and Siem Reap plays a crucial role in preserving and innovating Khmer culinary traditions. Helmed by Chef Hong in Phnom Penh and Chef Chansokha in Siem Reap, Malis is dedicated to reviving lost recipes and celebrating the rich heritage of Cambodian cuisine, thanks to the inspirational efforts of Chef Luu Meng. Dining at Malis is an experience that engages all your senses. The ambiance, with its elegant decor and serene atmosphere, sets the stage for a memorable meal. Each dish is a work of art, meticulously crafted to honor tradition while embracing modern techniques. I recall a visit to Malis in Siem Reap, where  Chef Chansokha introduced me to a modern twist on the traditional Samlor Machu Kroeung, a sour soup made with tamarind and kroeung. The balance of flavors – sour, sweet, and spicy – was impeccable, and the presentation was simply stunning. A Culinary Journey Worth Taking Khmer cuisine is more than just food; it’s a journey through Cambodia’s history and culture. It’s a celebration of flavors, from the bustling markets of Phnom Penh to the refined elegance of Malis Restaurant. Each dish tells a story, each flavor a piece of the Cambodian heritage. At Malis, we are committed to preserving this legacy and inviting you to explore the rich tapestry of Khmer cuisine. Whether you’re a seasoned food lover or a curious traveler, the culinary delights of Cambodia are sure to leave a lasting impression. So next time you find yourself in Phnom Penh or Siem Reap, take a moment to savor the flavors of Khmer cuisine. Let the aromas, tastes, and textures transport you to a world where tradition meets innovation, and every meal is a celebration of Cambodia’s culinary heritage.

The Timeless Craft of Bread and Baking

by

Bread. It’s something most of us take for granted, yet it holds an incredible history, rich with tradition and innovation. From the simple flatbreads of our ancestors to the artisanal loaves of today, bread has been a staple in our lives, carrying with it stories, cultures, and memories. Let’s take a journey through the evolution of bread and discover the masters who have perfected this craft, while also highlighting how Khéma and Go Bakery continue this delicious tradition. A Slice of History Bread-making is an ancient art. Imagine the scene: thousands of years ago, a prehistoric family gathered around a fire, baking the first flatbreads with wild grains. These early bakers likely stumbled upon the magic of fermentation by accident. Fast forward to ancient Egypt, where someone left their dough out a little too long, only to find that the natural yeasts in the air had transformed it into a light, airy loaf. This discovery changed everything. Bread had leavened, and the possibilities were endless. The Medieval Bread Renaissance Jump ahead to the Middle Ages, and bread had firmly established itself as a dietary staple across Europe. Bakers began experimenting with different grains, and innovations in milling meant that flour production became more efficient. Picture bustling medieval towns with bakers’ guilds, each vying to produce the best bread. Rye and barley breads were common, and the aroma of freshly baked loaves wafted through the streets. Refined and Elegant: The Renaissance Period The Renaissance brought refinement to many arts, including baking. Bakers began to use more refined wheat flour, producing the white bread that became a status symbol among the elite. Imagine the elegant banquets where beautifully crafted loaves adorned the tables, each piece a testament to the baker’s skill and artistry. Industrial Changes and Modern Revival The Industrial Revolution brought about both progress and challenges for bread. Mass production made bread more accessible, but often at the cost of quality. Thankfully, artisanal bakers preserved traditional methods, ensuring the craft did not disappear. Today, we see a beautiful revival of artisanal bread-making, where quality and tradition are celebrated. Modern Masters of Bread Let’s talk about some modern bread legends. Lionel Poilâne, a name synonymous with Parisian bread, revolutionized the way we think about sourdough. His rustic, round loaves, baked in wood-fired ovens, are a sensory experience – the sight of the perfectly golden crust, the crackle as you slice into it, and the rich, tangy flavor that’s truly unforgettable. Then there’s Nancy Silverton, who introduced many Americans to the joys of artisanal bread through her La Brea Bakery in Los Angeles. Richard Bertinet, with his charming French accent and infectious enthusiasm, has taught countless people the joys of baking through his books and courses. His approach is both scientific and heartfelt, ensuring that every loaf is a masterpiece. Khéma and Go Bakery: Continuing the Tradition At Khéma and Go Bakery, we are proud to carry on the rich tradition of bread-making. Our bakers, inspired by legends like Poilâne, Silverton, and Bertinet, are dedicated to crafting bread that is both delicious and nourishing. We use the finest ingredients, sourced locally whenever possible, and employ time-honored techniques to ensure every loaf is perfect. Walking into Khéma early morning, the first thing you’ll notice is the intoxicating aroma of fresh bread baking. It’s warm, comforting, and inviting. Our shelves are lined with a variety of loaves – from the classic baguette with its crisp, golden crust to hearty whole grain breads packed with flavor and nutrients. Each bite tells a story of craftsmanship and care. At Go Bakery store, we believe in innovation without compromising on quality. Our bakers are constantly experimenting, bringing new and exciting flavors to our customers. Whether it’s a unique blend of spices or a new twist on a traditional recipe, we strive to keep our offerings fresh and exciting. Join Us on a Bread Adventure Bread is more than just food – it’s a connection to our past, a celebration of artistry, and a source of nourishment and joy. At Khéma and Go Bakery, we invite you to experience this tradition with us. Come in, smell the fresh bread, taste the love and care in every bite, and be a part of our story. Whether you’re enjoying a meal at Khéma or taking home a loaf from Go Bakery, you’re not just eating bread – you’re savoring a piece of history, crafted with passion and dedication. Join us in celebrating the timeless craft of bread and baking, and discover the difference that quality and tradition make.